Like I said, I'm really into farro right now and just to prove it to you I've made yet another dish at home that consists of farro, or to put it more precisely, farro was added to it. The back story to this dish is... for those of you who don't know I've recently had a baby, he is now 5 months old and I have decided to stop breastfeeding which has proven to be a lot harder than I imagined. There are many foods one can eat in order to increase breastmilk and there is also many foods one can eat to decrease breastmilk, parsley and mint just happens to be two herbs that decrease breastmilk, so I figure I'd make a boat load of toubouleh and... eat it all. The dish is refreshing to the palate and simple to make, a perfect side for kabobs or grilled fish.

Make 1 cup of farro as directed on the package. I used Trader Joe's 10 Minute Quick Cooking Farro. Once the farro is cooked, drain then toss with the lemon juice, 1 teaspoon of salt, as much or as little pepper as you'd like and the olive oil.

Add the parsley, mint, scallions and cucumbers and toss to together. Add more olive oil, salt and pepper if needed.

Allowing the dish to sit for a few hours in the refrigerator will allow the flavors to marry, it does make quite a difference.

As of late the Italian grain farro has been my new favorite thing, there's just something about that chewy texture and nutty flavor that I can't get enough of. And of course what do you know good 'ol Trader Joe just happens to stock it! And not just any farro but quick cooking 10 Minute farro, of course I haven't a clue how long it actually takes to cook the grain but I know as a new parent that quick anything is awesome in my book, except drive-thrus that is.

The bag of farro holds roughly 2 cups of farro, that serves roughly 4 people quite well in my home- I think the small portion packaging is great as it means you can buy a couple of bags and just open one when you need it and leave the other for next time when you want it, meaning you get fresh farro everytime, plus the bags are uber cute.

The back of the packaging gives you directions on how to cook the farro three different ways, simmering, boiling and in a soup, and yes, they all roughly take about 10 minutes! I just recently tried preparing my farro by simmering via their directions, it turned out fantastic, although I have to say it has to be really hard to F-up farro.

Curious? And want to try it? My suggestion is go for it, chances are you're going to like the simplicity of the 10 Minute Farro. Try preparing the farro and then tossing it in pesto sauce with some sauteed diced veg as I did: Basil Pesto Farro with Zucchini, it's absolutely delish!

It's ridiculous how little I've been keeping up with Tummy, lets just say and I'm sure all you new parents will understand, that having a baby can keep you quite busy 24 hours a day, 7 days a week. So yes, we've been ordering in a lot and cooking hell of a lot less I am sad to say. But, now my little guy is 4 months old and it's been getting easier to do normal things like cooking, not to say I've been doing it a lot, I just said easier. Last night Mr. Borscht came home just a little bit earlier from work than usual so that I could cook for a change- and a welcome change this is after ordering in for 4 months straight.

I decided to make something relatively simple but delicious and healthy, Basil Pesto Farro with Zucchini and steamed white fish < all of which I've never made before, so although it was pretty simple it was still pretty nerve-racking. I wanted my first home-made dinner to be at least good after all, but I will spare you the suspense and let you know now that it all turned out fantastic, had it not I'm not sure I'd waste my precious time posting about a dinner gone wrong.

Farro is one of my new favorite things right now, a chewy, nutty grain I just can't get enough of at the moment. I was able to find quick cooking farro at Trader Joe's, awesome! So let's begin, the dinner starts with white fish, quick cooking farro, basil pesto, and zuchinni.

1. In a pan heat olive oil on med high heat then add the zucchinis. Lightly salt and pepper the zucchinis and stirring occasionally, cook the zucchinis until they are slightly browned and fully cooked. The zucchinis are done when the texture is soft with a bite. Take the zucchinis off the heat and set aside to cool.

2. Bring a pot with the vegetable broth and farro to a boil, then cover and simmer for 10 minutes. Drain the farro and set aside.

3. Line your bamboo steamer (if you are using one) with parchment paper and steam the fish for 10 minutes or when done (the sharp end of a knife should go through the fish with ease).

4. While you are steaming your fish, make your pesto by chopping the garlic in the food processor. Add the pine nuts, basil and two pinches of salt- process until finely chopped. Slowly drizzle in the olive oil as the food processor runs until you have reached the consistency that you desire. I like mine a little runny so that it is easier to mix into the farro. Once you've reached the consistency that you like mix in the grated pecorino a little bit at a time until you have reached the taste and consistency you like. I only used 1 tablespoon.

5. Fold in the zucchini into the farro, then add the pesto to farro and zucchini and mix together carefully but thoroughly.

6. When your fish is done steaming, salt and pepper the fish and drizzle with olive oil. I know this seems plain but trust me, when you steam fish the flavor is fantastic and you really not do much to add flavor. Plus the simple taste of the fish with the pesto farro is a great pair.

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I live in LA & spend way too much time fulfilling my gastro needs. I love to eat and with good company. Always remember the dining experience is not just about eating but the atmosphere, company and conversation too.

One of my goals for 2013 is to eat out less AND to cook at home more by spicing up my kitchen life, this means cooking foods that I don't usually. Oh this will be fun!